In this first-of-its-kind dinner series, Natural Gourmet Institute and SecondHouse offer guests a glimpse into homes of the emerging wellness real estate market, while engaging in meaningful conversations and enjoying thoughtful food prepared by health-focused chefs.
Led by host Janera Soerel, SecondHouse Founder and licensed real estate agent at Brown Harris Stevens, and her experts, discussions will highlight ways to improve physical, environmental, spiritual, and mental wellbeing by exploring human connections to natural, social, and built environments.
Harvard-trained Physician, Board Certified in Internal and Integrative Medicine
Robert E. Graham, MD, MPH, ABOIM, FACP is a Harvard trained physician, Board Certified in both Internal and Integrative Medicine and a chef in-training. Dr. Graham has prescribed “food as medicine” for over 10 years, has taught over 500 healthcare workers, mostly doctors, how to cook whole food plant-based meals at The Natural Gourmet Institute, created the first edible rooftop garden on a hospital in NYC and is co-founder of FRESH Med NYC, an integrative health and wellness center at Physiologic in Brooklyn.
Transformational executive aiming to redefine the culinary school experience
Hailing from Connecticut, Jonathan is passionate about ensuring food security for a growing global population and advocates for the return of traditional foodways, sustainable farming practices, and humane treatment of animals and food producers. Jonathan is committed to providing all students with an optimal learning experience and helping them enter the food industry with NGI’s high standard of health-focused cooking at the core of their culinary perspectives.
Brazilian-American chef, food writer, and co-founder of Comodo and Colonia Verde in NY
After earning a B.A. in post-1800s European history from Brown University, Carolina worked as an editor at Epicurious and completed her chef’s training at Natural Gourmet Institute. Whether at a Latin-influenced pop-up on a ship with 3,000 Summit at Sea guests or a James Beard Foundation dinner for the Women’s Entrepreneurial Leadership Program, Carolina aims to create conversation around the table and inspire guests to act beyond that moment. Her latest venture has been creating community using food as a language through experiential projects + collaborations under her brand, “Call Me Caro.”
Hors d’oeuvres followed by a 3-course, family-style menu featuring locally and sustainably sourced ingredients. Wine by Papapietro Perry.
Roasted Baby New Potatoes, Smoked Trout, Horseradish Labne, Honeycomb Lavash with Whipped Ricotta, Cilantro Pesto, Lime Zest
Mache, Mustard Greens, and Crispy Maitake Salad Dried Bing Cherries, Crispy Garlic, Creamy Dill-Almond Dressing
Pan-Seared, Harissa Market Catch Creamy Polenta, Charred Artichokes, Basil Crispy Cauliflower and Candied Fennel Golden Raisins, Confit Olives, Toasted Pecans
Sweet and Salty Sundae Lavender Honey Date Gelato, Whipped Coconut, Halvah, Kettle Popcorn
Special thanks to our partners and sponsors:
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